Simple chicken casserole

Recipe by:

This casserole takes 10 minutes to prepare. It is so simple and so nourishing – all the family will love it

Simple chicken casserole

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Main

Method

  1. Preheat the oven to 180°C/ gas mark 4.

  2. Joint the chicken into eight pieces or use chicken pieces, season well with salt and freshly ground black pepper.

  3. Pour the chicken stock or water into a large casserole dish and heat on the hob.

  4. Heat some oil in a frying pan and begin to fry the pieces of chicken until golden brown. As they brown pop them into the casserole dish, at this stage you can also add in the chopped carrots and quartered onions. Add another pinch of salt and twist of freshly ground black pepper and the sprig of thyme.

  5. When the liquid comes to the boil, put the lid on, transfer to the preheated oven for 1-1½ hours.

  6. Chicken will come easily off the bone when cooked and the carrots will be tender.

  7. Pour off the liquid and let the fat rise to the top — spoon this off. (If the chicken is organic, save to sauté cooked potatoes.

    Note: Any leftovers can be made into a chicken pie topped with fluffy mashed potato or a puff pastry lid. Reheat in a moderate oven 180°C/350°F/Gas Mark 4, for 15-20 minutes or until heated through and the top is golden brown and crispy. If necessary, place under the grill for a minute or two before you serve, to brown the edge of the potato.

Ingredients

  • 1 whole chicken or 2 thighs, 2 drumsticks and 2 breasts

  • 700ml homemade chicken stock or water

  • olive oil, for frying

  • 4-5 carrots, peeled and cut into thick chunks

  • 2 onions, peeled and quartered

  • salt

  • freshly ground black pepper

  • sprig of thyme

  •  

Method

  1. Preheat the oven to 180°C/ gas mark 4.

  2. Joint the chicken into eight pieces or use chicken pieces, season well with salt and freshly ground black pepper.

  3. Pour the chicken stock or water into a large casserole dish and heat on the hob.

  4. Heat some oil in a frying pan and begin to fry the pieces of chicken until golden brown. As they brown pop them into the casserole dish, at this stage you can also add in the chopped carrots and quartered onions. Add another pinch of salt and twist of freshly ground black pepper and the sprig of thyme.

  5. When the liquid comes to the boil, put the lid on, transfer to the preheated oven for 1-1½ hours.

  6. Chicken will come easily off the bone when cooked and the carrots will be tender.

  7. Pour off the liquid and let the fat rise to the top — spoon this off. (If the chicken is organic, save to sauté cooked potatoes.

    Note: Any leftovers can be made into a chicken pie topped with fluffy mashed potato or a puff pastry lid. Reheat in a moderate oven 180°C/350°F/Gas Mark 4, for 15-20 minutes or until heated through and the top is golden brown and crispy. If necessary, place under the grill for a minute or two before you serve, to brown the edge of the potato.

Execution Time: 0.303 s